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- Bajzelj, Bojana, et al.
(författare)
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The role of fats in the transition to sustainable diets
- 2021
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Ingår i: The Lancet Planetary Health. - 2542-5196. ; 5, s. e644-e653
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Forskningsöversikt (refereegranskat)abstract
- In comparison with protein, dietary fat receives little attention in the food system sustainability literature, although we calculate that the average consumption of fats in many populous regions of the world is below nutritional recommendations. Animal products are the major source of dietary fat, particularly in regions with excess fat consumption. We estimate that an additional 45 Mt of dietary fat per year need to be produced and consumed for the global population to reach recommended levels of fat consumption, and we review different strategies to fill this gap sustainably. These strategies include diverting oils currently used for energy production to human consumption, increasing palm oil and peanut oil yields while avoiding further deforestation, developing sustainable cropping systems for the production of rapeseed and soybean oils, increasing the consumption of whole soybeans and derived products, and expanding the use of animal fats already produced.
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- Bajzelj, Bojana, et al.
(författare)
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The role of reducing food waste for resilient food systems
- 2020
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Ingår i: Ecosystem Services. - : Elsevier BV. - 2212-0416. ; 45
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Tidskriftsartikel (refereegranskat)abstract
- Food waste undermines long-term resilience of the global food system by aggravating ecosystem damage. The global community must therefore work to reduce the amount of food that gets wasted. However, we should be mindful of some potential conflicts between food waste reduction and food system resilience. Over-production and over-supply are a contributing cause of waste, yet they also provide resilience in the form of redundancy. In this paper, we examine individual interventions designed to minimise food waste by scoring their impact on different aspects of resilience. We find that there are strong synergistic elements and interventions that support short- and long-term resilience, such as improved storage, which reduces the need to provide a constant flow of ‘surplus food’ and replaces it with a stock of ‘spare’ food. Some interventions carry a risk of trade-offs due to possible losses of redundancy, and investment lock-in that may reduce the ability of farmers to adapt by changing what and where they farm. Trade-offs do not mean that those interventions should not be pursuit, but they should be recognised so that can be adequately addressed with complimentary actions. This review underlines the necessity of food-systems thinking and joined-up policy.
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- Basnet, Shyam, et al.
(författare)
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Organic agriculture in a low-emission world : exploring combined measures to deliver a sustainable food system in Sweden
- 2023
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Ingår i: Sustainability Science. - : Springer Science and Business Media LLC. - 1862-4065 .- 1862-4057. ; 18:1, s. 501-519
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Tidskriftsartikel (refereegranskat)abstract
- In the EU, including Sweden, organic farming is seen as a promising pathway for sustainable production, protecting human health and animal welfare, and conserving the environment. Despite positive developments in recent decades, expanding organic farming to the Swedish national target of 30% of farmland under organic production remains challenging. In this study, we developed two scenarios to evaluate the role of organic farming in the broader context of Swedish food systems: (i) baseline trend scenario (Base), and (ii) sustainable food system scenario (Sust). Base describes a future where organic farming is implemented alongside the current consumption, production and waste patterns, while Sust describes a future where organic farming is implemented alongside a range of sustainable food system initiatives. These scenarios are coupled with several variants of organic area: (i) current 20% organic area, (ii) the national target of 30% organic area by 2030, and (iii) 50% organic area by 2050 for Sust. We applied the ‘FABLE (Food, Agriculture, Biodiversity, Land-use and Energy) Calculator’ to assess the evolution of the Swedish food system from 2000 to 2050 and evaluate land use, emissions and self-sufficiency impacts under these scenarios. Our findings show that expanding organic farming in the Base scenarios increases the use of cropland and agricultural emissions by 2050 compared to the 2010 reference year. However, cropland use and emissions are reduced in the Sust scenario, due to dietary changes, reduction of food waste and improved agricultural productivity. This implies that there is room for organic farming and the benefits it provides, e.g. the use of fewer inputs and improved animal welfare in a sustainable food system. However, changing towards organic agriculture is only of advantage when combined with transformative strategies to promote environmental sustainability across multiple sections, such as changed consumption, better production and food waste practices.
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- Carton, Nicolas, et al.
(författare)
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On-farm experiments on cultivation of grain legumes for food - outcomes from a farmer-researcher collaboration
- 2022
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Ingår i: Renewable Agriculture and Food Systems. - 1742-1705 .- 1742-1713. ; 37, s. 457-467
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Tidskriftsartikel (refereegranskat)abstract
- There is a growing interest among farmers and consumers in increasing production and consumption of grain legumes in Sweden. This requires better knowledge among farmers and advisors about suitable species, varieties and management practices for different conditions. Since cultivar suitability and management practices are highly site-specific, farmers need to gain their own experience of new crops and practices. This paper describes a farmer-researcher collaboration in which cultivation of grain legumes for food was investigated in on-farm experiments designed, managed and evaluated jointly by a group of farmers and researchers. Farmers tested innovative practices using within-field species diversity, comparative performance of varieties and methods for weed control. Post-harvest steps such as cleaning and selling the crops were considered by farmers to be integral components of the experiments. The process generated different types of knowledge, including practical knowledge on crop management, strategic knowledge on economic sustainability and knowledge about joint learning through collaboration. The on-farm experiments combined advantages of 'pure' farmer experiments (i.e., context specificity) and 'pure' researcher experiments (i.e., scientific inquiry), facilitating deeper analysis and understanding of outcomes. This enabled efficient knowledge building, adoption of new crops and innovative practices and stimulated further experimentation. The outcomes of this study are that farmer-researcher collaborations using on-farm experiments can stimulate collective learning by stimulating the exchange between participants and combining complementary perspectives throughout the experimentation process. The study also provides recommendations for facilitating on-farm experiments in future work, for instance using collective settings to evaluate the results.
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| 8. |
- Eneroth, Hanna, et al.
(författare)
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Environmental impact of coffee, tea and cocoa – data collection for a consumer guide for plant-based foods
- 2022
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- In 2020, WWF launched a consumer guide on plant-based products targeting Swedish consumers. The development of the guide is described in a journal paper (Karlsson Potter & Röös, 2021) and the environmental impact of different plant based foods was published in a report (Karlsson Potter, Lundmark, & Röös, 2020). This report was prepared for WWF Sweden to provide scientific background information for complementing the consumer guide with information on coffee, tea and cocoa. This report includes quantitative estimations for several environmental categories (climate, land use, biodiversity and water use) of coffee (per L), tea (per L) and cocoa powder (per kg), building on the previously established methodology for the consumer guide. In addition, scenarios of consumption of coffee, tea and cocoa drink with milk/plant-based drinks and waste at household level, are presented. Tea, coffee and cacao beans have a lot in common. They are tropical perennial crops traditionally grown in the shade among other species, i.e. in agroforestry systems. Today, the production in intensive monocultures has negative impact on biodiversity. Re-introducing agroforestry practices may be part of the solution to improve biodiversity in these landscapes. Climate change will likely, due to changes in temperature, extreme weather events and increases in pests and disease, alter the areas where these crops can be grown in the future. A relatively high ratio of the global land used for coffee, tea and cocoa is certified according to sustainability standards, compared to other crops. Although research on the implications of voluntary standards on different outcomes is inconclusive, the literature supports that certifications have a role in incentivizing more sustainable farming. Coffee, tea and cocoa all contain caffeine and have a high content of bioactive compounds such as antioxidants, and they have all been associated with positive health outcomes. While there is a strong coffee culture in Sweden and coffee contributes substantially to the environmental impact of our diet, tea is a less consumed beverage. Cocoa powder is consumed as a beverage, but substantial amounts of our cocoa consumption is in the form of chocolate. Roasted ground coffee on the Swedish market had a climate impact of 4.0 kg CO2e per kg powder, while the climate impact of instant coffee powder was 11.5 kg CO2e per kg. Per litre, including the energy use for making the coffee, the total climate impact was estimated to 0.25 kg CO2e per L brewed coffee and 0.16 kg CO2e per L for instant coffee. Less green coffee beans are needed to produce the same amount of ready to drink coffee from instant coffee than from brewed coffee. Tea had a climate impact of approximately 6.3 kg CO2 e per kg dry leaves corresponding to an impact of 0.064 CO2e per L ready to drink tea. In the assessment of climate impact per cup, tea had the lowest impact with 0.013 kg CO2e, followed by black instant coffee (0.024 kg CO2e), black coffee (0.038 kg CO2e), and cocoa drink made with milk (0.33 kg CO2e). The climate impact of 1kg cocoa powder on the Swedish market was estimated to 2.8 kg CO2e. Adding milk to coffee or tea increases the climate impact substantially. The literature describes a high proportion of the total climate impact of coffee from the consumer stage due to the electricity used by the coffee machine. However, with the Nordic low-carbon energy mix, the brewing and heating of water and milk contributes to only a minor part of the climate impact of coffee. As in previous research, coffee also had a higher land use, water use and biodiversity impact than tea per L beverage. Another factor of interest at the consumer stage is the waste of prepared coffee. Waste of prepared coffee contributes to climate impact through the additional production costs and electricity for preparation, even though the latter was small in our calculations. The waste of coffee and tea at Summary household level is extensive and measures to reduce the amount of wasted coffee and tea could reduce the environmental impact of Swedish hot drink consumption. For the final evaluation of coffee and tea for the consumer guide, the boundary for the fruit and vegetable group was used. The functional unit for coffee and tea was 1 L prepared beverage without any added milk or sweetener. In the guide, the final evaluation of conventionally grown coffee is that it is ‘yellow’ (‘Consume sometimes’), and for organic produce, ‘light green’ (‘Please consume). The evaluation of conventionally grown tea is that it is ‘light green’, and for organic produce, ‘dark green’ (‘Preferably consume this’). For cocoa, the functional unit is 1 kg of cocoa powder and the boundary was taken from the protein group. The final evaluation of conventionally grown cocoa is that it is ‘orange’ (‘Be careful’), and for organically produced cocoa, ‘light green’.
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| 10. |
- Hammar, Torun, et al.
(författare)
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Time-dependent climate impact of beef production - can carbon sequestration in soil offset enteric methane emissions?
- 2022
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Ingår i: Journal of Cleaner Production. - : Elsevier BV. - 0959-6526 .- 1879-1786. ; 331
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Tidskriftsartikel (refereegranskat)abstract
- The time-dependent climate impact of beef production, including changes in soil organic carbon, was examined in this study. A hypothetical suckler cow system located in south-east Sweden was analysed using a time dependent life cycle assessment method in which yearly fluxes of greenhouse gases were considered and the climate impact in terms of temperature response over time was calculated. The climate impact expressed as carbon dioxide equivalents, i.e. global warming potential in a 100-year time perspective, was also calculated. The Introductory Carbon Balance Model was used for modelling yearly soil organic carbon changes from land use. The results showed an average carbon sequestration rate of 0.2 Mg C ha(-1) and yr(-1), so carbon sequestration could potentially counteract 15-22% of emissions arising from beef production (enteric fermentation, feed production and manure management), depending on system boundaries and production intensity. The temperature response, which showed a high initial increase due to methane emissions from enteric fermentation, started to level off after around 50 years due to the short atmospheric lifetime of methane. However, sustained production and associated methane emissions would maintain the temperature response and contribute to climate damage. A forage-grain beef system resulted in a lower climate impact than a forage-only beef system (due to higher slaughter age), even though more carbon was sequestered in the forage-only system.
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